Keyword

cocoa beans

Description: The seeds of the cacao tree, Theobroma cacao, processed as the principal raw material for chocolate and other cocoa products.

Primary topic: Food Chemistry and Fat Analysis (53%)

Wikidata ID: wiki/Q208008

OpenAlex ID: keywords/cocoa-beans

Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification

2000 · Jan Wollgast, Elke Anklam · Food Research International · 677

Flavor Formation and Character in Cocoa and Chocolate: A Critical Review

2008 · Emmanuel Ohene Afoakwa, Alistair Paterson, et al. · Critical Reviews in Food Science and Nutrition · 566

Industrial Chocolate Manufacture and Use

1994 · S. T. Beckett · Springer eBooks · 490

Antioxidant capacity and phenolic content of cocoa beans

2006 · Azizah Othman, Amin Ismail, et al. · Food Chemistry · 489

The Science of Chocolate

2008 · Stephen T Beckett · Royal Society of Chemistry eBooks · 432

Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis

2010 · J. Rodriguez-Campos, H.B. Escalona-Buendía, et al. · Food Research International · 278

Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate

2008 · Nicholas Camu, Tom De Winter, et al. · Journal of the Science of Food and Agriculture · 272

Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes

2020 · Luc De Vuyst, Frédéric Leroy · FEMS Microbiology Reviews · 269

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Effect of fermentation time and drying temperature on volatile compounds in cocoa

2011 · J. Rodriguez-Campos, H.B. Escalona-Buendía, et al. · Food Chemistry · 241

Variations of peroxidase activity in cocoa (Theobroma cacao L.) beans during their ripening, fermentation and drying

1999 · Ivan Yu. Sakharov, Gerardo Bautista Ardila · Food Chemistry · 232

(‐)‐Epicatechin Content in Fermented and Unfermented Cocoa Beans

1984 · H. KIM, P. G. KEENEY · Journal of Food Science · 216

Effect of pulp preconditioning on the content of polyphenols in cocoa beans (Theobroma Cacao) during fermentation

2006 · R. Nazaruddin, L.K. Seng, et al. · Industrial Crops and Products · 214

Soil properties and agronomic factors affecting cadmium concentrations in cacao beans: A nationwide survey in Ecuador

2018 · David Argüello, Eduardo Chavez, et al. · The Science of The Total Environment · 201

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Concentration of cadmium in cacao beans and its relationship with soil cadmium in southern Ecuador

2015 · E. Chavez, Z.L. He, et al. · The Science of The Total Environment · 199

Impact of Fermentation, Drying, Roasting, and Dutch Processing on Epicatechin and Catechin Content of Cacao Beans and Cocoa Ingredients

2010 · Mark J. Payne, W. Jeffrey Hurst, et al. · Journal of Agricultural and Food Chemistry · 195

Enzyme activities in cocoa beans during fermentation

1998 · Carl E Hansen, Margarita del Olmo, et al. · Journal of the Science of Food and Agriculture · 189

Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions

2014 · M. Torres-Moreno, E. Torrescasana, et al. · Food Chemistry · 188

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Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation

2011 · Emmanuel Ohene Afoakwa, Jennifer Quao, et al. · Journal of Food Science and Technology · 187

An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation

2019 · Margareth Santander Muñoz, Jader Rodríguez Cortina, et al. · Critical Reviews in Food Science and Nutrition · 182

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Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing

2014 · F. Ioannone, C.D. Di Mattia, et al. · Food Chemistry · 180

Heavy metal accumulation in leaves and beans of cacao (Theobroma cacao L.) in major cacao growing regions in Peru

2017 · Enrique Arévalo-Gardini, Cesar O. Arévalo-Hernández, et al. · The Science of The Total Environment · 177

Signal-enhanced SERS-sensors of CAR-PLS and GA-PLS coupled AgNPs for ochratoxin A and aflatoxin B1 detection

2020 · Felix Y.H. Kutsanedzie, Akwasi A. Agyekum, et al. · Food Chemistry · 175

The physical properties of Category B cocoa beans

2003 · Ato Bart-Plange, Edward A. Baryeh · Journal of Food Engineering · 175

Near infrared system coupled chemometric algorithms for enumeration of total fungi count in cocoa beans neat solution

2017 · Felix Y.H. Kutsanedzie, Quansheng Chen, et al. · Food Chemistry · 174

Aspergillus species and mycotoxins: occurrence and importance in major food commodities

2018 · Marta Hiromi Taniwaki, John I Pitt, et al. · Current Opinion in Food Science · 168

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Works count: 3,430

Citation count: 34,530